Braised Pumpkin

The braised pumpkin is an autumnal dish that combines tender and juicy braised meat with the sweetness and softness of pumpkin. It is a dish that brings warmth and comfort, ideal for the colder days. Here is the recipe:

Ingredients

• 1 kg of beef for braising (such as shoulder or topside)
• 800 g of pumpkin, cleaned and cut into cubes
• 1 chopped onion
• 2 sliced carrots
• 2 stalks of chopped celery
• 2 crushed garlic cloves
• 500 ml of robust red wine (such as Barolo or Barbera)
• 500 ml of beef broth
• Extra virgin olive oil as needed
• Salt and black pepper as needed
• Aromatic herbs to taste (rosemary, bay leaves, thyme)
• 30 g of tomato paste
• Flour as needed for dusting the meat

Preparation

1. Lightly dust the meat with flour and brown it in a large pot with a drizzle of extra virgin olive oil until well browned on all sides.
2. Remove the meat from the pot and set it aside. In the same pot, add the onion, carrots, and celery and sauté until soft.
3. Add the garlic and cook for another minute before putting the meat back into the pot.
4. Pour in the red wine, increase the heat and let the alcohol evaporate for a few minutes.
5. Add the tomato paste, aromatic herbs, salt, and pepper. Mix well.
6. Cover the meat with hot broth and let it cook over low heat for about 2 hours, or until the meat becomes very tender.
7. Add the pumpkin cubes in the last half hour of cooking, so as not to completely break them down.
8. Once the meat and pumpkin are cooked, remove the aromatic herbs and serve the braised meat hot.

Curiosity

Braising is a slow and moist cooking method typical of Northern Italian cuisine, particularly from Piedmont and Lombardy. Traditionally, it is accompanied by polenta or baked potatoes, but in this variation with pumpkin, we have a unique dish that combines meat and side dish in a delicious and seasonal way. Remember to choose a good quality wine for cooking, as it will significantly contribute to the final flavor of the dish.